Why Is My Almond Milk Pink? What You Need To Know

Have you ever poured yourself a glass of almond milk, only to be surprised by its pink hue?

You’re not alone!

Many people have wondered why their almond milk has turned pink. Is it safe to drink? Is it still good?

In this article, we’ll explore the reasons behind this phenomenon and answer all your questions about pink almond milk.

From the natural pigments in almonds to the use of beets in homemade recipes, we’ll uncover the secrets of this trendy and delicious beverage.

So sit back, grab a glass of pink almond milk, and let’s dive in!

Why Is My Almond Milk Pink?

The answer to this question can vary depending on the type of almond milk you have.

If you’re drinking store-bought almond milk, it’s likely that the pink hue is due to the addition of a natural food coloring called beet juice. This is a common ingredient in many brands of almond milk, as it provides a vibrant pink color without the use of artificial dyes.

However, if you’re making your own almond milk at home, the pink color may be due to the natural pigments found in almonds themselves. Almonds contain two unique acids called hipposudoric and Norhipposudoric, which can turn the milk a pinkish hue.

It’s important to note that pink almond milk is still safe to drink, regardless of the reason for its color. As long as it has been stored properly and hasn’t expired, there should be no issues with consuming it.

The Natural Pigments In Almonds

The natural pigments in almonds that can cause the milk to turn pink are hipposudoric and Norhipposudoric acids. These acids are unique to the hippopotamus and are found in their skin secretions, as well as their milk.

When almonds are blended with water to make almond milk, these pigments can be released and cause the milk to take on a pinkish hue. This is a natural occurrence and is not harmful in any way.

It’s worth noting that not all almond milk will turn pink due to these pigments. It depends on the variety of almond used, as well as the processing method. Additionally, some almond milk brands may remove the skins of the almonds before processing, which can also affect the color.

The Role Of Beets In Homemade Almond Milk

If you’re looking to make your own homemade almond milk and want to achieve a pink color, you can add beets to the recipe. Beets not only provide a natural pink hue, but they also add a subtle sweetness and earthy flavor to the milk.

To make pink almond milk with beets, start by soaking and rinsing 2 cups of almonds (or cashews) overnight. In a high-speed blender, combine the soaked almonds with 1 medium-sized beet (peeled and roughly chopped), 2-3 pitted dates, 1/2 vanilla bean, a pinch of salt, and approximately 6 cups of water. Blend on high for about 30 seconds until smooth.

To strain the almond milk, you can use either a nut milk bag or a fine mesh strainer. With the nut milk bag method, place the bag over a large bowl and slowly pour in the milk. Then use your hands to gently squeeze out the milk from the nuts. With the fine mesh strainer method, place the strainer over a large bowl and pour the almond mixture into it. Use a spoon to press all the almond milk from the almond meal.

Once strained, pour the pink almond milk into a mason jar or sealable container of your choice and enjoy! The addition of beets not only adds a beautiful pink color but also provides added health benefits such as improved digestion and cardiovascular health due to their high antioxidant content.

The Effect Of Light Exposure On Almond Milk Color

When it comes to the color of almond milk, light exposure can play a significant role. If almond milk is exposed to light for an extended period of time, it can cause the color to change and become darker. This is because the natural pigments in almonds are sensitive to light, and prolonged exposure can cause them to break down.

To prevent this from happening, it’s important to store almond milk properly. If you’re buying refrigerated almond milk from the store, make sure to keep it in the refrigerator at home and away from direct sunlight. This will help to maintain its color and freshness.

If you’re making your own almond milk at home, it’s best to store it in a dark container or a container that is opaque. This will help to prevent light exposure and keep the color consistent.

Is Pink Almond Milk Safe To Drink?

Yes, pink almond milk is safe to drink as long as it hasn’t expired and has been stored properly. The pink color may be due to natural pigments found in almonds or the addition of a natural food coloring like beet juice. However, it’s important to note that expired almond milk can lead to digestive issues like nausea, vomiting, and diarrhea. Mycotoxins produced by mold can cause these symptoms, so it’s best to check the expiration date and smell the almond milk before consuming it. If the milk has a sour taste, thicker texture, or a weird smell, it’s best to discard it and open a new bottle. It’s always better to consume almond milk right away than wait until it starts to deteriorate quickly and possibly goes bad.

How To Prevent Almond Milk From Turning Pink

If you’re making your own almond milk and want to avoid it turning pink, there are a few steps you can take.

Firstly, make sure to use fresh, high-quality almonds. Older or lower quality almonds may contain more of the pigments that cause the milk to turn pink.

Secondly, consider blanching the almonds before making the milk. This involves boiling them for a few minutes and then immediately transferring them to ice water to cool. Blanching can help remove some of the pigments from the almonds and result in a whiter milk.

Lastly, if you’re still experiencing issues with pink almond milk, you can try adding a small amount of acid to the mixture. Lemon juice or apple cider vinegar can help neutralize the pigments and prevent them from turning the milk pink.

Other Color Variations In Almond Milk

While pink almond milk may be the most eye-catching variation, there are other color variations that can occur during the manufacturing process. Achieving precise color consistency across multiple batches can be challenging due to the various steps involved in making almond milk.

Sorting raw, skinned almonds is the first step in achieving color consistency. Even though peeled almonds are naturally more consistent in color than raw almonds with the skin on, any almonds that fall outside of color standards should be removed.

During the soaking stage, color consistency can vary significantly between one batch of raw almonds and another. Additionally, leaving the skin on the almonds can result in a darker colored milk product, making it more difficult to achieve color consistency.

When blending almonds and adding flavors, such as vanilla extract, the color of the almond beverage may change again. It’s important to measure the color of the product at this stage to maintain color standards.

Inadequate filtering during the manufacturing process can leave solid particles in the milk, impacting appearance and consistency. This can also cause variations in color.

Finally, pasteurization or ultra-high pressure homogenized (UHPH) treatment processes can impact the color of almond milk. UHPH treatment typically produces milks that are lighter and more stable in color than pasteurization.

By using a spectrophotometer to test the color of almond milk throughout the manufacturing process, slight variations in color can be detected at every step. This allows for immediate action to be taken to address any color issues through UHPH, additional filtering, or stricter nut sorting protocols.